Crisp Coated Scotch Eggs

“Robbie’s mouth gaped when he saw what lay on the table beneath the decorations: a handful of presents wrapped in newspaper and tied with kitchen string, and a feast the likes of which he had never seen—a large metal tray sizzled with toad-in-the-hole, and next to it a plate of crisp-coated Scotch eggs sat in a nest of chopped green leaves, alongside two lots of sandwiches cut into the neatest triangles.”

Maggie’s Kitchen, page 274

There was a requirement for fast food that could be eaten in a hurry, hot or cold, and the humble Scotch egg fitted the bill.

Preheat oven to 200°C/390°F. Hard-boil eggs and coat with sausage meat, moulding them into neat shapes. Dust with flour and roll in bread crumbs. Line a baking tray with baking paper and bake eggs until crispy. Serves 4.